January 24, 2010

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100 grams bamboo shoots, thinly sliced lengthwise.
50 grams of dried ear mushrooms, soaked, small slices
200 gr know Japanese, thinly sliced lengthwise
45 grams of dried shitake mushrooms, trimmed, thinly sliced lengthwise
80 g chicken breast meat, thinly sliced lengthwise, boiled
Windu 100 gr shrimp peeled, roughly chopped, boiled briefly
55 g hot and sour sauce *
5 g salt
Sand 5 g sugar
Taste spices 15 gr
9 gr sesame oil
Oyster sauce 10 gr
360 ml chicken stock
20 ml Soy sauce Mushroom *
20 g cornstarch (dissolved in cold water)

Basic Sauce Hot & Sour Sauce
720 ml hot pepper sauce
600 ml vinegar punchun
450 ml white vinegar
120 ml soy sauce

Method: Combine all ingredients with the flat, then store in refrigerator in a covered container.

How to make soup:
Heat the chicken broth in a saucepan. After boiling primary season with hot sauce & sour sauce, salt, oyster sauce, sugar, spice flavorings, sesame oil, and mushroom sauce. Stir well until boiling, then Thicken with cornstarch. After boiling, put bamboo shoots, mushrooms, chicken, shrimp and tofu, stir until well blended material. Serve hot.


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